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Low carb
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2 tablespoons butter, softened
6 large eggs, separated
Pinch of cayenne pepper
1/2 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper
4 ounces cream cheese, softened
1 1/2 cups finely grated Gruyere or Swiss cheese
Preheat the oven to 425 degrees F. Coat a 6 cup souffle dish with the butter. In a mixing bowl, combine the egg yolks, cayenne, nutmeg, salt and pepper. Beat with a wire whisk until light and fluffy. Add the cream cheese and grated cheese and whisk until well combined and smooth. In another bowl, beat the egg whites until somewhat stiff peaks form. Fold the egg whites into the cheese mixture. Spoon into the greased dish and place on a baking sheet. Bake for 10 minutes. Reduce the heat to 400 degrees F and bake an additional 15 minutes. Serve immediately.
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| Roast Chicken with Tarragon Gravy
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1 roasing chicken (5 to 6 pounds), washed well
2 tablespoons olive oil
2 bunches fresh tarragon
Salt and freshly ground black pepper
3 cups chicken broth
For gravy:
2 to 3 tablespoons pan drippings
2 cups dry white wine
2 tablespoons butter
Preheat the oven to 350 degrees F. Place as much of the Mushroom Sausage Stuffing (see recipe) as will fit in the cavity of the chicken. Rub the outside of the chicken with olive oil, liberal amounts of tarragon, and salt and pepper. Pour the chicken broth in the bottom of a roasting pan. Add the chicken. n Place a foil tent loosely over the chicken and bake for 1 hour. Remove the foil and cook for another 30 minutes.
Remove the cooked chicken and set aside. Pour off most of the fat in the pan leaving 2 to 3 tablespoons to make the gravy.
For the gravy: Place the pan with the drippings on hte stovetop over high heat. Add the wine and stir, constantly scraping the bottom of the pan to incorporate the brown bits. When the liquid is reduced by half, lower the heat and add the butter, 1 tablespoon at a time, until well combined. Remove the stuffing from the chicken and serve with the chicken and gravy.
Note: An unstuffed chicken takes 20 minutes per pound to cook. Allow 25 minutes per pound for a stuffed chicken. You know the chicken is done when you prick the thigh with a fork and the juices run clear.
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| Mushroom Sausage Stuffing
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Makes 6 cups
This is the most incredible stuffing for your Thanksgiving turkey or roast chicken. No one will ever ask for bread stuffing again.
4 onions, thinly sliced
2 to 4 tablespoons olive oil
4 cups coarsly chopped shiitake and oyster mushrooms (or regular white button mushrooms)
Salt and freshly ground black pepper
1/2 cup dry white wine
2 tablespoons butter
2 pounds spicy turkey sausage meat, removed from casings
1 buch fresh tarragon, leaves only
Saute the onions in olive oil over medium low heat until caramelized, about 30 minutes. Turn the heat up to medium-high and add the mushrooms. Saute the mushrooms until crisp on the edges, about 10 to 15 minutes. Season with salt and pepper. Turn the heat to high and add the wine. Let the wine cook off for a couple of minutes, then lower the heat and simmer with the mushrooms for another 10 minutes. Stir in the butter 1 tablespoon at a time until combined. Remove from the heat and set aside.
In large skillet, brown the sausage. When cooked through, about 5 to 7 minutes, add to the mushroom mixture along with the tarragon and combine thoroughly.
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